Ingredients:
- * 4-5 cup of mixed salad greens
- * 2 cup shredded carrot
- * 1 cup pomegranate seed
- * 1 mango
- * 1/2 cup sliced almond
- dressing:
- * 1/4 cup coconut milk (i used full fat)
- * 1/4 cup tahini
- * ⅛ cup olive oil
- * 2 tablespoon apple cider vinegar
- * 1.5-2 tablespoon honey
- * 2 teaspoon lime juice
- * 1 teaspoon grated ginger
- * 1 teaspoon madra curry powder
- * 1 teaspoon turmeric
- * a pinch of sea salt and pepper, to taste
Instructions:
- In a dry skillet over medium/low heat, toast your sliced almonds for a few minutes, until fragrant and lightly browned. Turn off heat and set aside.
- Peel your mango (I used a potato peeler) and chop into bite-sized pieces. Place chopped mango in a large bowl, and add the carrots, pomegranate seeds, greens, and almonds. Give it a toss.
- In a small bowl, whisk together your dressing ingredients until smooth. Taste to adjust salt, curry, or sweetness, depending on your preference.
- Serve salad and dressing separately (which is what I did) or if serving immediately, drizzle some of the dressing over the salad and toss gently.
